Best Chicken and Sausage Jambalaya Recipe
authentic Louisiana jambalaya combines juicy chicken, smoky andouille sausage, and perfectly seasoned rice in a one-pot dish. Infused with the Cajun "holy trinity" of onions, bell peppers, and celery, along with garlic, tomatoes, and bold spices, it delivers deep, savory flavors. Ideal for family dinners or festive gatherings, this recipe captures the essence of Cajun cuisine.
Ingredients
- 1 lb Chicken thighs Boneless skinless; cut into 1-inch pieces
- 12 oz Andouille sausage Sliced into ¼-inch rounds
- 1 medium Onion Diced
- 1 medium Green bell pepper Diced
- 2 stalks Celery Diced
- 3 cloves Garlic Minced
- 1 cup Long-grain white rice Rinsed
- 1 can 14.5 oz Diced tomatoes With juices
- 2 cups Chicken broth Low-sodium preferred
- 2 tbsp Vegetable oil For sautéing
- 1 tbsp Cajun seasoning Adjust to taste
- ½ tsp Dried thyme
- 2 Bay leaves
- Salt and pepper To taste
Instructions
- Sear the Meats: In a large Dutch oven over medium heat, add 1 tablespoon of vegetable oil. Sear the sliced andouille sausage until browned. Remove and set aside. In the same pot, add the remaining tablespoon of oil and sear the chicken pieces until browned. Remove and set aside.
- Sauté Vegetables: In the same pot, add the diced onion, bell pepper, and celery. Sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Add Rice and Seasonings: Stir in the rinsed rice, Cajun seasoning, dried thyme, and bay leaves. Cook for 2 minutes, allowing the rice to toast slightly.
- Combine Ingredients: Return the seared chicken and sausage to the pot. Add the diced tomatoes with their juices and the chicken broth. Stir to combine.
- Simmer: Bring the mixture to a boil. Reduce heat to low, cover, and simmer for 25–30 minutes, or until the rice is tender and the liquid is absorbed.
- Final Touches: Remove from heat and let sit, covered, for 5 minutes. Discard bay leaves. Fluff the jambalaya with a fork, season with salt and pepper to taste, and serve hot.
Notes
- Protein Variations: Feel free to substitute chicken thighs with chicken breasts or add shrimp for a seafood twist.
- Rice Options: Long-grain white rice is preferred for its texture, but parboiled rice can be used to prevent clumping.
- Spice Level: Adjust the Cajun seasoning to control the heat level.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezing: Jambalaya freezes well. Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.